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This is the best Peruvian restaurant I’ve found in Orlando. In fact, the quality of the ceviche approached our benchmark, which we had in Lima Peru.

The place is small and decorated in dark woods and black fake alligator table tops, but it’s not at all grungy as one review seemed to imply. In fact, it’s quite clean, and even a bit edgy looking. I would vote to lose the really annoying Peruvian travel videos, though, which inexplicably have a soundtrack that sounds like Russian marching band dirges.

We started with the Causa de Camarones, which was a good as any causa I’ve had. It was missing a couple of layers that are usually present, but had a delightfully piquant quality and excellent sauce accompaniment.

Ceviche Mixto was a huge mound of mixed seafood in a mildly spicy creamy lime sauce. The shrimp and fish were good, and the calamari was excellent.

Pescado a la Chorrillana is a large serving of nicely battered and fried fish topped with onions, tomatoes and cilantro, and served with a mild sauce. The flavor of the cilantro came through nicely.

Service was very friendly, and the kitchen is extremely quick, obviously preparing everything from scratch, but at lightning speed. Pricing is reasonable, especially considering the generous portions.

Gallettos offers a well-tended buffet at lunch time. While the food on the menu is Spanish and Portuguese, there was little evidence of this on the buffet. I’m pretty sure neither stroganoff or Chicken Milanese are from either of those countries!

The salad bar is somewhat limited by has very fresh ingredients for making a Caesar salad or a simple green salad. There are several soups available, too.

The main course buffet offerings are more extensive, wth two types of rice, two types of beans and several types of chicken. There were also ribs.

There were also a couple of dessert offerings.

The price of lunch was a very reasonable $9.95.

Everyone working there was friendly and attentive, but there were more employees than diners on the day we went. I would have liked to try the Portuguese specialties from the menu, but many were over $23, which was too much for lunch time. Perhaps I’ll go back for dinner.

I love the interior design of this place, which has cool lighting and excellent acoustics. It is a Spanish tapas restaurant, but at least at brunch I found the selections to be more modern American that authentic Spanish tapas.

My companion had the gazpacho, which was excellent, although unusual in that it seemed to include cream. She also had the ceviche, which included a very generous portion of cooked shrimp, but wasn’t really what she was looking for in an authentic Spanish ceviche.

I had the brunch, which allows you to choose three plates for $27. While that might sound steep, they are very large servings and quite shareable.

I had the flatbread with Mahón cheese, sunny side up quail eggs, caramelized onions, oyster mushrooms and bacon. It was one of the best flatbreads I’ve had, with a thin, crisp crust, charred around the edges, and the eggs and bacon perfectly cooked. The sweetness of the caramelized onions went perfectly with the savoriness of the other ingredients.

My second plate was supposed to be the salmon crostini, slices of salmon on crostini. Due to confusion in the kitchen (or a mistake our waiter was unwilling to admit to) they actually brought me the Salmon Rillettes, which was a spread. It’s actually not a selection on the brunch tasting menu, but I liked it fine, despite my confusion.

My third plate was the least successful. The Bulla Burger was a generous serviing of 45 day dry-aged beef, topped by cheese, sauteed onions and a single pepper. The meat was, in fact far too generous, more of a baseball than a patty. As a result the “medium” I ordered ended up charred on the outside but completely raw throughout the middle. I also felt the burger needed some condiments, as the ingredients didn’t really have that much flavor. However at this point I’d had so much food it didn’t really matter that this course went largely uneaten. I will say the accompanying “truffle fries” (which were actually rosemary flavored diced potatoes) were well cooked and tasty.

I’m not a big brunch fan, so I appreciated the wide varieties of non-brunchy offerings at Bulla. Service was friendly, and I’d definitely go back.

This bustling tapas restaurant serves classic Spanish tapas in a rather brightly lit and loud dining room. Ironically enough, the bar is much quieter and more pleasant. In addition to the extensive list of rather large tapas items on the menu, there are smaller tasting size plates displayed in the cases that line the top of the bar. There’s also a fairly extensive list of wines and fino by the glass or bottle. Service is efficient but busy.

This may be Orlando’s best tapas restaurant. Its diverse menu offers all the standards, plus a lot of dishes with a unique twist, and unlike some tapas places there are a lot of lighter selections and many vegetarian offerings.

My favorite dish by far was the roasted cauliflower, which was perfectly seasoned and sauced, and topped with sultanas and capers. Yum! Grilled asparagus served with grated manchego was also very good.

More conventional were the salmon crudo and the grilled garlic shrimp plates. The assorted cold meat platter was also conventional except for the inclusion of a delicious house-made pate and house-made pickles.

There’s an extensive list of wines by the glass or bottle, plus a very intriguing cocktail list. I tried the Feliz Boca, an inspired mixture of rosemary, lavender, blood orange and bitters. Delicious, and an amazing match to the pate.

There’s a nice dessert menu, but note that there’s also a Ben and Jerry’s about ten feet away! Hmm. Decisions.

Service was very friendly and attentive, and the outdoor dining area is great–mostly shaded, with a view of the Orlando Eye, which is nearby.

Wow, this place was packed, even on a rainy Thursday. Great vibe, just like Spain. The menu is a bit more limited than some Tapas places, but there is a nice variety. We really liked the beef dishes; very tender and good quality. There’s also a nice selection of Spanish wines. Service was very friendly, and noise levels are reasonable, even when busy, particularly at the window tables.

The Four Seasons Hotel at Disney World is oddly the most austere Four Seasons I’ve been to, all hard surfaces and glaring lights. It’s the sort of place where the artwork is mostly square canvasses of one solid color.

Unfortunately, this austerity continues into the restaurants, including the flagship Capa on the 17th floor. What could be a real gem of a restaurant is defeated by an environment that sacrifices warmth for trendiness.

Certainly Capa has a lot to offer in the way of food. During a marathon evening of wine tasting we tried more than half the menu, and liked most of what we had.

The Hamachi Crudo, served with Clementines and a crunchy Horseradish topping was everyone’s favorite, and we had two orders and wanted more.

The Charcuterie Board was the best I’ve had. It includes Jamon Serrano, Cantimpalo, Lomo and we added some Iberico. The Lomo was particularly good.

The olive asortment included Arbequina, Gordal and Empeltre on the night we were there. Some were pitted, some not, and being served slightly warmed really increased their flavor profile.

The Shrimp coated with Chili were very pungent, a bit overwhelming with ours wines.

Patatas Bravas Potatoes looked like tater tots, but were amazingly fluffy, with a delicious Paprika and Black Garlic coating–some of the best potatoes I’ve ever had, and small enough to not feel guilty.

I’m not a big Pork Belly fan, but this version had been seared extra crispy, and I ate all of the generous portion.

The Octopus was chewy and lacked the crisp char needed to make it interesting.

Veal Cheeks had a gamey aroma that was quite unappealing.

The roasted Cauliflower was delicious, and served with a sunny side up egg for dipping.

For entrees we tried the 8 ounce Filet and the 12 ounce New York Strip. Both were prime. The filet, having been marinated, had an exotic succulence. The strip boasted a great smokey flavor from the grill and dry aging. Both were pretty pricey, but worth it.

The Bernaise Sauce was unusually thin (and a scanty portion) but proved to be a delicious dipping sauce for the strip, and its thinness actually made it a better accompaniment. It had lots of traditional Bernaise flavor.

The best side dish was the diced Carrot and Celery Root served with Pesto. The Swiss Chard and the Wild Mushrooms were both unremarkable. Yukon Gold mashed potatoes with Brown Butter were good, but not as good as they sound.

We also had an assorted dessert platter with ice creams, cakes, and some really good churros.

Service was up to the Four Seasons standard, with everyone extremely helpful and friendly.

Capa is lucky to have Jill Davis as Sommelier. She is perhaps Central Florida’s most knowledgable sommelier, and provided wonderful wine service and interesting comments on the wines we had. The wine list is superb, and excellently priced.

It’s worth the hunt for an unlocked door so you can view the Disney fireworks from the terrace outside, which is a welcome escape from the boxy dining room and open kitchen.

I wouldn’t hesitate to return to Capa for the great food and wine service, but it’s not a place I’d pick for a cozy or romantic evening. With different seating, surfaces and lighting I’d be there every week.

This is a great Colombian place for some out of the ordinary food. The main dish is served on either crispy or sweet plantains with your choice of chicken, beef or chicharrones (crispy pork skin). The thing that makes it particularly delicious is the great assortment of sauces to put on them. Try the combination of garlic and pineapple.

There are also a lot of other selections, including arepas and empanadas, and even hot dogs. Even though eleven of us showed up for lunch and one guy was handling the order taking, food prep and serving, it was really quite fast.

The place has a fair amount of seating for a counter service restaurant, and is spotlessly clean. Definitely a great spot to try something different.

This location features a beautiful interior design, much nicer than the original in Ybor City, and yet retaining the feel of a place that’s withstood the decades (and I guess it’s almost 20 years old, now that I think about it).

The food is the same as at the other Columbia restaurants, which is to say rich. A good third of the dishes include chorizo, and many are casseroles with no small amount of butter. So it’s not light dining! But it is tasty.

My favorite dish was the scallops, although the empanadas and quest funded were also good. The 1905 salad is also tasty, but ask them to go light on the dressing.

Service is best described as bustling and well-intentioned, perhaps not quite fine dining caliber, but certainly appropriate to the always busy atmosphere.

There is an extensive wine list that is not offered by default, so if you’re interested in Spanish wines be sure to ask for it, as there are many high end selections at reasonable prices.